Food and Drink What are you Smoking/Grilling/BBQ'ing this weekend? - Page 132

**BigRedChief** · 07-03-2015, 03:48 PM

What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.

BryanBusby · 07-14-2019, 02:14 PM

Also **** cooking out in this shit today. Too hot.

In58men · 07-14-2019, 02:15 PM

Quote:

Originally Posted by Fire Me Boy!

Turkey!!!

Damn those look great!!!!

KCUnited · 07-14-2019, 02:28 PM

Quote:

Originally Posted by Sorce

That glaze sounds good. Sometimes I like to finish mine in a honey chili powder mix. Not sure what chili's are in it my wife bought it at a restaurant called monroe's in New Mexico. Their enchilda sauce is amazing if you like spicy stuff.

Sent from my Pixel 3 using Tapatalk

Sweet heat is pretty much a staple of what I like to grill/Q. I use a variation of this recipe I found online. It's not overpowering spice, but it can be lowered by removing the stems/seeds from the chipotles. You can always sub chiles and berries depending on what's available or in season as well:

2 tsp extra virgin olive oil
¼ c onion, minced
1 garlic clove, minced
Kosher salt and freshly ground pepper
½ c brown sugar
¼ c apple cider vinegar
1 tbsp Dijon mustard
4 chipotle peppers with 2 tbsp adobo sauce, chopped
2 tsp cumin
3 c fresh blueberries

philfree · 07-18-2019, 09:06 PM

I had a competition planned for this weekend but I drove up to check out the venue and it had been under water. It wasn't under when I was there but the Osage River was right to it. It looked like a bad situation to me so I pulled out of it and I'll try the Route 66 Festival here in Springfield instead. However I have some relatives from the "Boot Heel" staying in Branson this week. They always have a family golf tournament and they always bring BBQ. This year instead of them bringing it I'm going to supply it. I have to feed 30 people and then they want left overs. I consider this my first cater. I have a 17 lb brisket along with a 7 lber and then three pork butts two 7 lbers and a 5 lber. About 40 lbs uncooked meat. After cooking it's going to reduce to about 60% of that. There should be enough to feed 50 people. That seems like way to much but they said they wanted leftovers. I've got my work cut out for me tomorrow. I need to get the meat on by 7:00 AM and then hope it gets done by 10:00 pm so I can get to bed by midnight so I can get enough rest to golf at 9:00 the next morning. Ozark National. Wish me luck!

philfree · 07-19-2019, 11:13 AM

My smoker is full up. I have the briskets on the far side away from the firebox and the pork butts on the other side. Pork is cooking way to hot and wanting to burn on the outside. Spritz, spritz, spritz....

Sorry · 07-19-2019, 06:21 PM

Quote:

Originally Posted by philfree

My smoker is full up. I have the briskets on the far side away from the firebox and the pork butts on the other side. Pork is cooking way to hot and wanting to burn on the outside. Spritz, spritz, spritz....

Pics please.

Hey fellas I want a griddle and not sure what's a good starter one?

**Fire Me Boy!** · 07-19-2019, 07:31 PM

Quote:

Originally Posted by Sorry

Pics please.

Hey fellas I want a griddle and not sure what's a good starter one?

Blackstone.

BryanBusby · 07-19-2019, 08:01 PM

Quote:

Originally Posted by BryanBusby

Also **** cooking out in this shit today. Too hot.

This, still. But looks like it'll finally go back to the 80's soon!

Pablo · 07-19-2019, 08:07 PM

I'm gonna wander out back and cook some chicken quarters and potatoes once I'm drunk enough. It's not a 120 heat index anymore so I think I'll be alright.

kstater · 07-19-2019, 08:09 PM

Quote:

Originally Posted by BryanBusby

I would do this with rub mixed in.

This is what I do when serving the next day. On chicken I’ll hand pull it off the bones and roll in bbq sauce

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cooper barrett · 07-19-2019, 09:07 PM

Quote:

Originally Posted by Pablo

I'm gonna wander out back and cook some chicken quarters and potatoes once I'm drunk enough. It's not a 120 heat index anymore so I think I'll be alright.

news said 109 real feel degrees Pussy

**Fire Me Boy!** · 07-20-2019, 06:54 AM

Smoking up some rib tips and a side of salmon this weekend.

MTG#10 · 07-20-2019, 07:18 AM

Doing a whole packer and three racks of baby backs on the offset to welcome my first grand baby to the world!

Pablo · 07-20-2019, 08:35 AM

Quote:

Originally Posted by cooper barrett

news said 109 real feel degrees Pussy

Yep, it was positively brisk out there after sundown...felt like I was breathing soup.

cooper barrett · 07-20-2019, 10:50 AM

going to smoke cabbage (green) w/ EVOO, sweet onion and maybe an ear of corn I picked this morning for slaw

After refrigerating will mix with grated red baby cabbages, baby okra, yellow and green bell peppers, hot banana, and sweet banana peppers And Kens Cole Slaw dressing. I have 2.5 gallons of it....

2 slabs of ribs on after that for 2-3 hours at 180 then Soux Vide overnight then back on smoker for early brunch tomorrow. I am doing BS thighs as holes allow just not as long.

I just counted what is jammed in my workshop fridge. 22lbs of BS thighs, 17 slabs of back ribs, a 6lb bottom round roast a beef tongue and 1/2 a fillet. Not including fridge side with two slabs and 5lbs of thighs and all the slaw stuff. I need a bigger fridge.

Lunch today is a burger on the old George Foreman outdoors. I know but I'm Bach'ing it and it's broiling outside. I don't want to build a fire.

07-03-2015, 03:48 PM
BigRedChief Has a particular set of skills Join Date: Dec 2003 Location: On the water Casino cash: $1138962 VARSITY	What are you Smoking/Grilling/BBQ'ing this weekend? What are you up to this weekend? I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right. I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi. Full results not in yet but my son and I think its the best sausage we have ever had. No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood. Attached Thumbnails
Posts: 80,179

07-14-2019, 02:14 PM	#1966
BryanBusby In Search of a Life Join Date: Mar 2006 Casino cash: $3619900 VARSITY	Also **** cooking out in this shit today. Too hot.
Posts: 22,291

07-18-2019, 09:06 PM	#1969
philfree Indian Twitter Join Date: Nov 2000 Location: Free Agency Casino cash: $-293802	I had a competition planned for this weekend but I drove up to check out the venue and it had been under water. It wasn't under when I was there but the Osage River was right to it. It looked like a bad situation to me so I pulled out of it and I'll try the Route 66 Festival here in Springfield instead. However I have some relatives from the "Boot Heel" staying in Branson this week. They always have a family golf tournament and they always bring BBQ. This year instead of them bringing it I'm going to supply it. I have to feed 30 people and then they want left overs. I consider this my first cater. I have a 17 lb brisket along with a 7 lber and then three pork butts two 7 lbers and a 5 lber. About 40 lbs uncooked meat. After cooking it's going to reduce to about 60% of that. There should be enough to feed 50 people. That seems like way to much but they said they wanted leftovers. I've got my work cut out for me tomorrow. I need to get the meat on by 7:00 AM and then hope it gets done by 10:00 pm so I can get to bed by midnight so I can get enough rest to golf at 9:00 the next morning. Ozark National. Wish me luck! __________________ [/SIGPIC]
Posts: 15,530

07-19-2019, 11:13 AM	#1970
philfree Indian Twitter Join Date: Nov 2000 Location: Free Agency Casino cash: $-293802	My smoker is full up. I have the briskets on the far side away from the firebox and the pork butts on the other side. Pork is cooking way to hot and wanting to burn on the outside. Spritz, spritz, spritz.... __________________ [/SIGPIC]
Posts: 15,530

07-19-2019, 08:07 PM	#1974
Pablo Ultrabanned Join Date: Oct 2007 Location: Northland Casino cash: $69356	I'm gonna wander out back and cook some chicken quarters and potatoes once I'm drunk enough. It's not a 120 heat index anymore so I think I'll be alright.
Posts: 42,816

07-20-2019, 06:54 AM	#1977
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	Smoking up some rib tips and a side of salmon this weekend.
Posts: 35,253

07-20-2019, 07:18 AM	#1978
MTG#10 Mammoth penis Join Date: May 2006 Location: Springfield Casino cash: $7214386	Doing a whole packer and three racks of baby backs on the offset to welcome my first grand baby to the world!
Posts: 11,434

07-20-2019, 10:50 AM	#1980
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	going to smoke cabbage (green) w/ EVOO, sweet onion and maybe an ear of corn I picked this morning for slaw After refrigerating will mix with grated red baby cabbages, baby okra, yellow and green bell peppers, hot banana, and sweet banana peppers And Kens Cole Slaw dressing. I have 2.5 gallons of it.... 2 slabs of ribs on after that for 2-3 hours at 180 then Soux Vide overnight then back on smoker for early brunch tomorrow. I am doing BS thighs as holes allow just not as long. I just counted what is jammed in my workshop fridge. 22lbs of BS thighs, 17 slabs of back ribs, a 6lb bottom round roast a beef tongue and 1/2 a fillet. Not including fridge side with two slabs and 5lbs of thighs and all the slaw stuff. I need a bigger fridge. Lunch today is a burger on the old George Foreman outdoors. I know but I'm Bach'ing it and it's broiling outside. I don't want to build a fire. __________________
Posts: 13,669